Squash
2 chicken bouillon cubes
1 tsp. salt
1/2 can cream of mushroom soup
2/3 c. sour cream
1 egg, beaten
1/4 c. Pepperidge farm corn bread stuffing
Cornflake crumbs
1/2 med. onion, chopped
1 tbsp. butter
1/2 can cream of chicken soup
4 strips bacon
3 tbsp. grated cheese
4 Ritz crackers
3 slices Kraft cheese

Cook squash until tender with onion, bouillon, butter and salt. When tender add soups, sour cream and cheese. Stir well. When cool, add egg. Cook bacon until crispy and crumble in squash. Add stuffing and stir together. Pour into a deep dish. Sprinkle cornflakes on top, dot with butter and bake at 325 degrees for 20 minutes until it starts browning on edges. Remove and cover with cheese. Return to the oven for a few minutes until the cheese begins to melt. Remove and serve hot.